HOW TO USE UP FRAGMENTS.
Reading edition
Scraps of Bread.
These may be used for puddings, or dried and powdered for crumbs; they can also be used to thicken soup.
Cold Potatoes.
These may be mashed and baked in a pie-dish, or made into balls and fried or baked; they may also be sliced and made into French salad, or used to thicken soup.
Scraps of Meat.
If there are not sufficient to re-cook for a made dish of any kind, put them into the stock-pot.
Fat, cooked or uncooked.
This can be cut in pieces and rendered down (see Rendering down Fat). It can be used for frying, plain pastry, and cakes.
Fat Skimmings from the Stock-pot.
This is excellent to fry cutlets, &c., in, and can be used instead of butter.
Dripping.
Clarify it and use it for frying, plain cakes, and pastry.
Scraps of Cheese.
Grate them, and use for Welsh rare-bit, macaroni cheese, cheese sandwiches, pâtés, &c.
Cold Vegetables.
If any quantity, re-warm them, or make into French salads. Any scraps can be put into the stock-pot.
Water in which Vegetables have been boiled.
Use this, if possible, for vegetable soups, as it contains to a great extent the valuable salts of the vegetables.
Boilings from Meats.
These, if not too salt, can be used to make pea, lentil, and other vegetable soups.